Chicken Breasts With Rosemary And Chanterelles And Roasted Garlic Potatoes Recipes
PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST
Steps:
- For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
- Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
- Chill and set aside.
- In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
- For the pan roasted chicken breast: Preheat the oven to 350 degrees.
- With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
- Season each chicken breast with salt and cracked black pepper.
- In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
- Place the entire pan in a 350 degreee oven and roast until done. Serve with onion jus immediately.
GARLIC ROASTED CHICKEN AND POTATOES
I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.
Provided by Debi Blair McGinness
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
- Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g
ROSEMARY CHICKEN BREASTS
I believe I got this recipe from the Food Network. It's so quick and easy to make -- and so delicious. And it makes such a nice presentation served sliced on a platter with fresh rosemary sprigs as garnish. Very, very tasty
Provided by Bobbie
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place balsamic vinegar in one pie plate (or similar container).
- Place the olive oil in another pie plate (or similar container).
- Coat chicken with balsamic vinegar, then olive oil.
- Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
- Heat a medium nonstick skillet over medium heat .
- Add chicken breasts and cracked garlic to the pan.
- Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- Slice each chicken breast and serve on plate.
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN BREAST WITH ROASTED POTATOES
The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Blend all the ingredients for spice mixture.
- Rub chicken with spice mixture.
- Let chicken marinade in refrigerator for 6 hours.
- On the stove top heat oil in a large oven safe pan.
- Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
- Place in 350° oven till meat registers 185°.
- About 30 minutes.
- If potatoes are not done remove chicken and place potatoes back in oven.
- This is when I would raise the temperature of the oven to 425° to get them crispy!
Nutrition Facts : Calories 358, Fat 13.8, SaturatedFat 3.5, Cholesterol 69.6, Sodium 664.3, Carbohydrate 32, Fiber 4.3, Sugar 2.6, Protein 26.4
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